Mini Souffles Wrapped in Meat

pinit

This is one of those recipes that you should use as inspiration and make depending on what you have in the fridge. It’s super easy, and great for meal prep!

Don’t you just love the title of this recipe? I mean, really, how appetising is that?

Servings: 6

Ingredients

Instructions

  1. Using my handy itty-bitty food processor, I shredded the courgette and onion.

  2. Add the eggs and mix well. Throw in the tarragon.

  3. Cut each slice of bacon in half then place one small strip in each muffin tin. (I used a 6 cup muffin tin, by the way.) Then stick a slice of chorizo on top of the bacon and then crisscross another piece on top.

  4. Here's where I admit that I then threw in some more bacon in the muffin cup sorta wrapped around the side. Optional, obviously!

  5. Pour in the eggy mix. Be like me and fill them WAY too high because you can't be bothered to get more muffin tins dirty.

  6. Bake in the over for about 30 minutes at about 200C. It might take shorter. Or longer. I have a very unreliable oven.

  7. Marvel at how they puffed up when you take them out; and how quickly they deflate.

  8. Let them cool a bit before struggling to get them out of the muffin tins. Make sure someone else washes up.

Did you make this recipe?

Please tag @thecreativecaveman and hashtag #TheCreativeCaveman! Thanks!

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